Rice Noodle Stir-Fried with Fresh Chilies and Basil
(Pad Khee Mao Noodle)

2 Teaspoons Fresh Thai chilies, coarsely chopped
1 Teaspoons Garlic, coarsely chopped
1 Teaspoons Sugar
¼Teaspoon Salt
3 Tablespoon Fish sauce
1 Teaspoon Dark soy sauce
¼ Pound Chicken, sliced
½ Pound Soft, fresh rice noodle sheet cut lengthwise into 1 inch strips
OR
3 Cups large sized dried rice noodle boiled until tender and drained
¾ Cup Fresh basil leaves
5 Cherry tomatoes, quartered lengthwise
3 Tablespoon Vegetable oil
Freshly ground black pepper to taste

1. Heat a wok or large, deep skillet over medium-high heat. Add 2 Tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop chopped garlic into the pan and toss until golden, about 30 seconds. Add the chilies and toss for a further 30 seconds.
2. Add the chicken and stir-fry, using a spatula to break up and brown the meat, 1 to 2 minutes. Add the sugar mixture and toss rapidly to mix. Add the fish sauce mixture and continue to stir-fry as the sauce bubbles and thickens slightly, about 1 minute.
3. Add the rice noodles and turn them over gently and repeatedly as they soften and absorb the sauce, about 1 minute. Add more oil if needed. Add most of the basil, reserving a few leaves for garnish, and continue turning gently until it begins to wilt. Add the tomatoes, turn once, and remove from the heat. Transfer the noodles to a serving platter and garnish with the remaining basil. Serve at once.

Serves 2 to 4.